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Omelet with green asparagus and cheese

VEGETABLES

Omelet with green asparagus and cheese

This recipe, very seasonal, is fanciful!

15

2 people

Dificultad

fácil

INGREDIENTS

  • 1 garlic clove
  • 2 spring onions
  • 300 grams green asparagus
  • 2 tablespoons Carbonell Traditional Olive Oil
  • 4 tablespoons broth or milk
  • 4 free-range eggs
  • salt and pepper
  • 50 grams grated (goat’s) cheese

NUTRITIONAL INFORMATION

Preparation

Peel and chop the garlic.

Clean the spring onions and cut into rings.

Cut the bottom ends off the asparagus, wash them and cut into pieces of approximately 3 cm in length.

Heat the oil in a frying pan and stir-fry the garlic and asparagus pieces for approximately 8 minutes.

In the meantime, beat the eggs in a bowl with the stock or milk and salt and pepper to taste.

Stir in the spring onions and spread the egg mixture over the pan.

Allow the egg to set over a low flame.

Turn the omelet when the top is almost dry.

Use a lid or large plate for this.
Let the bottom fry gently to a light brown color and sprinkle the top with cheese.

Serve the omelet with a tomato salad and wholegrain bread.

GRANDFATHER´S ADVICE

"To my grandchildren, the taste of garlic doesn´t convince them, so I remove the inner stem of each clove of garlic."

GRANDFATHER´S ADVICE GRANDFATHER´S ADVICE

Carbonell Special Selection

With this oil we seek for a round, balanced flavor. Enjoy an oil that is perfect for your soups and meat with your family.

Carbonell Special Selection

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